Veal Quenelles
From Cassell's dictionary of cookery, 1892
Serves 1
Mushrooms or truffles may be added to the sauce.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2163. The excerpt below is the record exactly as published.
two whole eggs, and pound it again. Poach a smaU ball in boiling water to see if the forcemeat is light, fine, and delicately flavoured. If it is not sufficiently firm, add the yolk only of another egg. The white will only serve to render the quenelles hollow and puffy inside. A small quantity of white sauce will improve the force- meat, which should be kept in a cool place till wanted. Half an hour before the quenelles ai'e to be served mould the forcemeat into small balls, roll these in flour, and throw them into fast-boiling water slightly salted. When they are done enough take them up, put them on a dish, pour on them haK a pint of nicely-flavoured white sauce, and serve very hot. Mushrooms or trutiies may bo added to the sauce if Kked. Time to poach the quenelles, about a quarter of an hour. Probable cost, veal, Is. Id. per pound. Sufficient for a small dish. Veal Quenelles
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